Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have re-using the cooking liquid from simmered pork belly cubes braised daikon radish and chicken using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:

1. Get 200 grams Chicken breast
2. Take 1/2 Daikon radish
3. Take 1 Katakuriko
4. Prepare 2 tbsp ◎Soy sauce
5. Get Simmered Pork Belly Cubes (Recipe ID: 1606942)
6. Make ready 5 tbsp ◎Parboiling liquid
7. Get 2 tbsp ◎Simmering sauce

Instructions to make Re-using the Cooking Liquid From Simmered Pork Belly Cubes Braised Daikon Radish and Chicken:

1. Chill the parboiling and simmering liquids. Remove the white fat that coagulates on the surface (don't discard it).
2. Cut the daikon radish into quarters and slice to 1 cm thick. Cut the chicken into bite sized pieces.
3. Boil the daikon radish in water until tender (or microwave). Meanwhile, dredge the chicken with katakuriko.
4. Heat up some of the skimmed pork fat from Step 1 in a frying pan, and stir fry the chicken. When the chicken changes color, add the daikon radish and stir fry some more until lightly browned.
5. Add the ◎ ingredients and mix well. Simmer over medium heat. It's done when there's almost no liquid left in the pan.

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